How to Make It

Step 1

Heat the oil in a Dutch oven or large saucepan over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon black pepper. In 2 batches, brown the chicken, 5 to 7 minutes per side; transfer to a plate.

Step 2

Add the onion and bell pepper to the drippings in the Dutch oven and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the rice, broth, thyme, and chicken. Bring to a boil, reduce heat, and simmer, covered, until the chicken is cooked through, the rice is tender, and most of the liquid is absorbed, 20 to 25 minutes.

Step 3

Remove the Dutch oven from heat. Transfer the chicken to a plate. Fold the peas and olives into the rice and let sit, covered, for 5 minutes. Serve with the chicken.

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Ratings & Reviews

I did not expect to like this (don't love red bell peppers, but I did!. Modifications: brown rice instead of white; chicken drum &amp; thigh. Had to cook it a bit longer than the recipe time - presumably because of the type of rice.

crozetcook2013-06-18T11:43:01-04:00

I agree with CrewMom, but rice has been such a staple in my home that I'm following all suggestions to reduce exposure to the arsnic in rice e.g. rinse rice well before cooking, cook in tons of water, avoid brown rice which seems to have more arsnic than white, use basmati instead of white rice and, most of all, use organic.

Homegirl21802012-11-01T17:54:16-04:00

It was really good, but not great. I did not add the olives, which would have jazzed up the rice and also added more salt to the dish. We had to wait a little longer than the time for the liquid to absorb the liquid. The chicken cooked through just fine. The rice was creamy and the red pepper literally disintegrated in the rice. It was hearty, which is really what I wanted after a long day.

94608Ellis2012-10-11T12:13:06-04:00

We loved this. I'm guessing that if you didn't brown the chicken long enough it would be uncooked at the middle, however, we browned it on both sides per the instructions and cooked everything the way the recipe reads. Even my super picky 10 year old loved it (she ate around the olives).
Next time I think I'll use boneless chicken just to make it less messy to eat.

houseofearnest2012-10-05T07:55:10-04:00

I made this last night and absolutely loved it. I used boneless skinless thighs and thought everything was flavorful and cooked through. I'll definitely add this to my list of staple meals.

CantImprovise2012-10-04T09:36:16-04:00

Meh. Not bad, but not great either.

ChicagoVicky2012-09-27T05:39:03-04:00

Last night I tried this recipe with some modifications based on comments below and my husband and I really enjoyed it. Neither one of us are huge fans of Chicken thighs so I separately roasted two chicken breasts and served the rice on the side (and OK, I was a little nervous about lkane99's comments!). I personally would use half the amount of peas and would add them in a little earlier. Overall, I recommend!

TMSavH2012-09-26T18:00:22-04:00

Just had this for dinner and it was delicious! I didn't add the olives at the end since my husband doesn't like them, but the flavor was still great without them. There was a lot of rice, more than I think is really necessary for 4 servings, but good for leftovers!

CrewMom2012-09-25T17:35:16-04:00

Sounds delicious but until I hear/read that our domestic rice supply is arsenic-free, I won't be serving rice to my family.

lkane992012-09-25T12:29:39-04:00

making this right now, smells awesome and I can't wait to chow down! I'll post back after dinner:)